Antioxidant activity of polyphenol and anthocyanin extracts from fruits of Kadsura coccinea (Lem.) AC Smith

作者：Sun, Jian^*; Yao, Jinyan; Huang, Shaoxi; Long, Xing; Wang, Jubing; Garcia Garcia, Elena

来源：Food Chemistry, 2009, 117(2): 276-281.

DOI：10.1016/j.foodchem.2009.04.001

• Kadsura coccinea
• Fruits
• Polyphenols
• Anthocyanins
• Antioxidant activity

Polyphenols and anthocyanins were extracted from Kadsura coccinea fruit. The contents of total phenolics and anthocyanins, influences of pH and temperature on anthocyanins, and antioxidant activities of extracts were further analyzed. The results showed that the total phenolic content of peel extracts was superior to that of pulp extracts. The total anthocyanin content of peel extracts was 180 +/- 2.91 mg/100 g of fresh peel tissues. K. coccinea anthocyanins were stable below pH 4, whilst high temperature and extended heating time induced their degradation. Metal-chelating capacity (MCC) assay indicated that no ortho-dihydroxy aromatic moiety existed in the B-ring of the anthocyanin molecules, but there might be a catechol group in the B-ring of the polyphenol molecules. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and reducing power of extracts decreased in the following order: peel polyphenol extracts > anthocyanin extracts > pulp polyphenol extracts. It would be worthwhile to introduce this rare fruit into more countries.

• 出版日期2009-11-15
• 单位广西农业科学院园艺研究所